Greek  Salad






6 cups torn romaine

1 large tomato, cut into wedges

1 small onion, sliced and separated into rings

1/2 cup crumbled feta cheese

2/3 cup pitted ripe black olives

1/3 cup olive oil

1/4 cup cider vinegar

1 tablespoon minced fresh mint

1/2 teaspoon dried oregano (optional)

salt and pepper to taste



In a large salad bowl, combine the romaine, tomato, onion, feta cheese and olives.


In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.

Drizzle over salad and toss to coat.


Serve immediately.



Serves 8






Caesar  Chicken  Potato  Salad






4 cups quartered small white or red potatoes

3/4 pound boneless skinless chicken breasts, cubed

1 tablespoon vegetable oil  

1 package (10 ounces) mixed salad greens

1 small red onion, sliced and separated into rings

3/4 cup creamy Caesar salad dressing

1/3 cup croutons

2 tablespoons shredded Parmesan cheese



Place potatoes in a large saucepan and cover with water.

Bring to a boil.

Reduce heat; cover and cook for 15 to 20 minutes or until tender.



In a skillet, saute chicken in oil for 5 to 10 minutes or until juices run clear.



Chop chicken in bite size pieces and add to potatoes.


Place greens and onion in a serving bowl.

Top with potato and chicken mixture.


Drizzle with dressing; toss to coat.


Sprinkle with croutons and Parmesan cheese.



Serves 4






Hawaiian  Salad






3/4 cup pineapple tidbits with juice

6 to 8 cups torn salad greens

1 cup (4 ounces) shredded cheddar cheese 

1/2 cup mayonnaise

1 tablespoon granulated sugar



Drain pineapple, reserving 1 tablespoon juice.


In a large bowl, combine the greens, pineapple and cheese.


In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice.


Pour over salad; toss to coat.



Serves 6







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 Salem's Den  Salem 2004 and Beyond